Step 1: Boil and Prepare Potatoes

Boil 500 grams of baby potatoes in a pressure cooker for 2 whistles. Once cooled, peel them. Add salt, 1/2 teaspoon red chili powder, and 1/4 teaspoon turmeric powder to the peeled potatoes. Toss well to coat them evenly.

Step 2: Shallow Fry Potatoes

Heat 3-4 tablespoons of oil in a kadai (wok). Add the seasoned potatoes and shallow fry on medium flame for 3-4 minutes until they are lightly golden brown. Remove the fried potatoes and set them aside on a plate.

Step 3: Prepare Onion-Cashew Paste

In the same kadai with the remaining oil, add the whole garam masala (bay leaf, cinnamon, cardamom, cloves, mace) and 1 teaspoon whole cumin seeds. Fry briefly until fragrant. Add the ginger and garlic pieces and fry until slightly aromatic. Then, add the cashews and fry until they turn lightly golden. Finally, add the chopped onions and fry until they become soft and translucent. Turn off the flame and let the mixture cool down completely. Once cooled, blend this mixture into a smooth paste without adding any water.

Step 4: Cook the Gravy Base

Heat 2 tablespoons of oil in the same kadai. Add 1 teaspoon whole cumin seeds and let them splutter. Reduce the gas flame to low. Add the remaining turmeric powder (1/4 teaspoon) and red chili powder (1 teaspoon). Stir quickly for a few seconds to prevent the spices from burning. Add the prepared onion-cashew paste. Mix well and fry on medium flame until the oil starts to separate from the paste, which should take about 5-7 minutes. Add a little water to the blender jar to rinse out any remaining paste and add it to the kadai. Mix well. Now, add the tomato puree. Mix thoroughly and cook on medium flame until the raw smell of the tomato disappears and oil separates again, approximately 5-7 minutes.

Step 5: Add Curd and Remaining Spices

Ensure the gas flame is on low. Add 1/2 cup of whisked curd to the gravy. Mix continuously and vigorously to prevent the curd from splitting. Increase the flame to medium and cook for 1-2 minutes until the curd is well combined and the gravy slightly thickens. Crush 1 teaspoon of kasuri methi between your palms and add it to the curry. Also, add 1/2 teaspoon of garam masala powder, salt to taste, and 1/4 teaspoon of sugar. Mix all the ingredients thoroughly.

Step 6: Simmer with Potatoes

Add the shallow-fried baby potatoes to the simmering gravy. Ensure all potatoes are well coated with the gravy. Add water as needed to achieve your desired gravy consistency (approximately 3/4 cup was added in the video). Cover the kadai with a lid and let it simmer on a medium-low flame for 2-3 minutes. This allows the flavors to meld and the potatoes to absorb the gravy.

Step 7: Garnish and Serve

Once the gravy has simmered and reached the desired consistency, turn off the flame. Garnish generously with fresh coriander leaves. Serve the hot Dam Aloo with chapati, roti, naan, or puri.

• When adding curd, ensure the gas flame is on low to prevent the curd from splitting.

• Frying the dry spices in oil for a few seconds before adding the paste helps in achieving a rich color for the gravy.

• Adjust the amount of water to achieve your desired gravy thickness.

• For a spicier version, increase the amount of red chili powder or add green chilies to the onion paste.

• You can deep fry the potatoes instead of shallow frying for a crispier texture.